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Buffalo Chicken Egg Muffin

Buffalo Chicken Egg Muffin

The ultimate savory breakfast bite awaits! The Buffalo Chicken Egg Muffin is not only easy to make but also packed with spicy flavor. Perfect for meal prep or a quick snack, you'll love how satisfying they are. Make these today for a delicious start to your morning!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 9 slices deli turkey breast
  • ¼ cup reduced-fat shredded cheddar cheese
  • 2 tablespoons reduced-fat shredded cheddar cheese
  • 3 tablespoons green onion diced
  • 2 eggs
  • 6 egg whites
  • ¼ cup Buffalo sauce plus more for drizzling, if desired
  • Salt and pepper

Equipment

  • Mixing Bowl
  • Whisk
  • Oven
  • Cutting Board
  • Grater
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat your oven to 400°F and generously spray a muffin tin with cooking spray.
  2. Halve 3 of the turkey slices, then line 6 cavities of the muffin tray with 1½ slices of turkey meat each. Try to cover the cavity completely, with no holes.
  3. Place 1 tablespoon of grated cheese and ½ tablespoon of diced green onion into the center of each muffin cavity.
  4. In a large bowl, whisk together the eggs, egg whites, and Buffalo sauce. Season with a pinch of salt and pepper.
  5. Divide the egg mixture between the muffin cups, filling almost to the top.
  6. Bake for 15-18 minutes, until the eggs are set and have puffed up.
  7. Drizzle with more Buffalo sauce, if desired, and DEVOUR.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Tip 2: You can freeze these muffins! Place in a freezer-safe bag for up to 3 months.
  • Tip 3: A crisp salad pairs beautifully with the muffins.
  • Tip 4: Consider adding veggies like spinach for extra nutrients.
  • Tip 5: Adjust the amount of Buffalo sauce based on your heat tolerance.